Allow your slow cooker to work its mouthwatering magic.
Heighten that delicious chili flavor by taking a shortcut and using jarred salsa verde for this slow cooker chili chicken verde recipe. Chicken dishes are a snap when prepared in your slow cooker, and this chili is no exception. When making a soup or stew, such as a chili, in a slow cooker, use just enough liquid to cover the ingredients, but no more than that. Liquid tends to double in a slow cooker meal.
Tomatillos are what give salsa verde, otherwise known as green salsa, its tart, fresh flavor. Tomatillos look like very firm green tomatoes with husks. They are actually more closely related to the gooseberry than to the tomato, but are sometimes called Mexican green tomatoes. There really are no substitutes in the produce aisle or on the shelves that can impart quite the same tangy flavor. Luckily, you can typically find varieties of jarred salsa verde at the grocery store if tomatillos cannot be found, and a jarred salsa works well in this chili.
This chili can be served with tortilla chips, and if you would like to make your own, the recipe is simple. Cut tortillas into triangles, spray with cooking spray, and sprinkle them with a little salt. Bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden and crisp.
Other serving ideas include soft, warm corn tortillas or crusty, whole wheat bakery bread on the side. A simple salad can also round out the meal. Enjoy your dinner!
Slow Cooker Chicken Chili Verde
Ingredients
- 1 1/2 pounds boneless and skinless chicken breasts chopped into bite-sized pieces
- 2 1/2 cups black beans cooked (rinsed and drained before cooking) or canned black beans
- 2 cups salsa verde homemade* (recipe follows) or store-bought
- 2 cups chicken stock
- 1 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 bell peppers red, yellow, or green, stemmed, seeded, and chopped
- 1 jalapeno stemmed, seeded, and chopped
- 2 avocados peeled, pitted and chopped
*For the Salsa Verde (if making homemade)
- 2 pounds tomatillos husks peeled off and coarsely chopped
- 1 jalapeno stemmed, seeded, and chopped
- 2 garlic cloves peeled
- 3/4 cup onion chopped
- 1 lime juiced
- 1/4 cup cilantro leaves
- 2 teaspoons salt
Instructions
- Combine the chicken, salsa verde, stock, cumin, oregano, and bell pepper in the slow cooker and stir. Cook for 6 to 7 hours on low heat, or 3 to 4 hours on high heat. Add avocado pieces to serve. This Chicken Chili Verde can be topped with a dollop of nonfat sour cream or nonfat Greek-style yogurt.
*For the Salsa Verde
- Bring 6 cups of water with 1 1/2 teaspoons salt to a boil. Add the tomatillos, garlic, jalapeno, and onion and allow to boil for about 2 to 3 minutes, until the tomatillo has softened. Strain out the water. Puree the tomatillos, garlic, and onion in the blender on high until smooth. Add in the cilantro, lime juice, and 1/2 teaspoon salt and puree until incorporated.
Nutrition Information
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Are you supposed to add the black beans to the slow cooker? They are not included in the directions. Thanks!
Mistie, Yes, add the black beans to the slow cooker. I will go in and modify the directions later today.
This recipe says add salsa and a few ingredients later says add salsa verde. Is this a typo?
Sierra, I removed the extra “salsa” in the directions. 🙂